Another attempt at wild cocoa similar to Felchlin’s ground-breaking Cru Sauvage, from what we must assume are similar origins. However, Bojesen leaves no doubt he is aiming at a higher standard still, which, given the superb product from Felchlin, is an ambitious target indeed. Whether this is pure Criollo is as usual a matter of terminological debate, but it cannot be doubted that this is one of the finest base sources for cacao in the world. Now it is up to Bojesen to deliver on a chocolate that comes with extreme expectations.
Georg Bernardini: 19-Feb-2012
|Source:||Sample direct from maker|
The first time I tasted chocolate from Bojesen was in September 2010. It was a bolivian chocolate with 70% and a first sample, not avaible in the market. Oialla seems to be the market version of this bolivian chocolate.
It comes in a very nice packaging, everything is of high quality. Packaging, design and at the end also the chocolate.
Bojesen don’ t produce himself chocolate, so I suppose that also this chocolate was produced from a bean to bar producerÂ in Sweden…
I can taste aromas of fermantation, red berries, dried fruits and hibiscus. The roasting profile seems to be very clear; light roasting.
Look and snap is nice. No bubbles and nice shining, firm snap.
Good balance of sugar and cocoa solids. Lightly sour and bitter with a hint of adstringence.
I don’ t like very much the melt. The chocolate is too rough on the tongue and the chocolate melts slowly. But this kind of melt is known for the swedish producer. The lenght is ok, but not much more.
Oialla is an interesting and good chocolate, but not more. The price for 100g is almost ridiculous. More than 20 Euro is definitely too much and this chocolate don’ t worth it.
The history that Bojesen tells about the source of the beans is something that you believe and you impressed… or not. I read so many times stories like this. Discovery of a special bean, own sourcing of them, helping a poor family in a third world country, make their life better etc.
This beans is similar to the Beni bean of Felchlin (and Original Beans), so what is new on Oialla if Felchlin found this source already many years before?
Alex Rast: 30-Oct-2011
Is this the most obsessive chocolate ever made? Bojesen seems to have gone to every length to find the best sources, the most organic products, the highest quality throughout. It’s got great potential, to be sure, and for a first effort this is a terrific result. Still, there’s room for improvement; in this first batch the aroma seems to have been perfected but the flavour has a few rough edges at the end. While this shouldn’t detract from a top-notch chocolate, it does show that where much is expected, much should be achieved, and that we can expect even more in future, at least if Bojesen’s obsessive passion continues undiminished.
From packaging clearly designed to appeal to an elite audience emerges a chocolate with a darker colour than one might initially be given to expect. Finish, while excellent, is difficult to evaluate given the smallish, awkward presentation in 5g squares; a format favoured also initially by Amedei and Domori before being sensibly abandoned in favour of more realistic 50g bars. However these are small quibbles entirely washed away by a superb aroma, one of the best ever. It starts out with an incredible strawberry/raisin fruitiness (just how did he achieve that?), then proceeds to hazelnut with chocolatey notes. This is the classic signature of Porcelana, and indeed lends support to the Criollo label here. Additional hints of grass and vanilla provide further light contrasts to what is one of the most sophisticated, subtle aromas ever to emerge from a chocolate.
The flavour can’t quite live up to the build-up. It starts out mostly on a chocolatey note, mixed initially with a drier, cocoa hint, then later with more interesting spicy, cinnamon characteristics. Finish, though, veers towards the dark and smoky, with tannic woody elements. All of this makes for a great basic flavour but one somehow missing the extraordinary subtlety of the aroma.
Melt can’t be faulted, super-smooth and very creamy and on the whole the bar gives little to criticise. The only problem is that it is in effect a great basic chocolate, and with this kind of build-up we might hope for something more. If Bojesen could capture the same profile in the flavour as in the aroma, it would be a fantastic chocolate indeed. What seems to be indicated is perhaps a slightly lighter roast and shorter conche. This would likely make the aroma more pungent, but with an effect of magnifying the sensations in the flavour, where it really counts. Sometimes you need to sacrifice perfection in one area to achieve it in a more important one – this may be one such case. An excellent chocolate to be sure, but one that with a bit of work can make the leap from excellent to great.